Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.): Effect of Extraction Techniques and Solvents

Abstract

The effect of commonly used techniques and solvents in the antioxidant activities of pink-flesh guava fruit were studied. The extraction techniques compared were homogenization, shaking, sonication, magnetic stirring, and maceration for 1, 2, and 3 days. The solvent systems used were methanol, ethanol, and acetone at three different concentrations (50%, 70%, and 100%) and with 100% distilled water. The antioxidant activity of the fruit was evaluated using Folin–Ciocalteu index, ferric-reducing antioxidant power assay, and 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging capacity. Ultrasonic and homogenization were the best techniques to extract the antioxidant from guava fruit. Homogenization technique was found to be the most convenient exhaustive and time-saving extraction technique. Results showed that the extracting solvent significantly (P < 0.05) altered the antioxidant property estimations of pink-flesh guava fruit. Pure solvents were inefficient extraction media for antioxidant. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% acetone is a recommended solvent for extracting antioxidants compounds from pink-flesh guava fruit. High correlations between phenolic compositions and antioxidant activities of pink-flesh guava extracts were observed. High levels of antioxidant activities were detected in pink-flesh guava, indicating that the fruit may serve as an excellent dietary source of natural antioxidants.